Turnip Soup

Creamy, comforting, and brimming with flavor, this Turnip Soup recipe is a hearty delight that transforms humble root vegetables into a gourmet masterpiece. Featuring tender turnips, a velvety potato base, and the aromatic depth of sautéed onions and garlic, this soup is perfectly balanced with a splash of heavy cream and a hint of nutmeg for warmth. Simmered in savory vegetable broth and blended to silky perfection, it’s an elegant yet easy-to-make dish ready in under an hour. Garnished with fresh parsley, this wholesome, gluten-free soup is perfect as a light meal or a sophisticated appetizer. Whether you're looking to embrace seasonal produce or try something new, this turnip soup is a nourishing treat you'll crave year-round.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium-sized turnips
• 1 large potato
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground nutmeg
• 2 tablespoons fresh parsley

Directions

Step 1

Peel the turnips and potato, then chop them into 1-inch cubes. Set aside.

Step 2

Finely dice the onion and mince the garlic cloves.

Step 3

Heat olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until soft and translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Stir in the chopped turnips and potato. Cook for 5 minutes, stirring occasionally, to lightly caramelize the vegetables.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the turnips and potato are very tender.

Step 7

Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.

Step 8

Return the blended soup to the pot and stir in the heavy cream. Season with salt, black pepper, and nutmeg. Adjust seasoning to taste.

Step 9

Gently reheat over low heat if needed, but do not let it boil.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	2038.3 grams (2038.3g)

Amount per serving	% Daily Value*
Calories	1596

Total Fat 89.90g	115%
Saturated Fat 33.50g	168%
Polyunsaturated Fat 9.40g
Cholesterol 129mg	43%
Sodium 5494mg	239%
Total Carbohydrate 166.90g	61%
Dietary Fiber 27.60g	99%
Total Sugars 43.10g
Protein 29.10g	58%

Vitamin D 0IU	0%
Calcium 358mg	28%
Iron 8mg	46%
Potassium 4070mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 7.3%

Carbs: 41.9%